https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Stichelton_cheeseStichelton cheese - Revision history2026-04-20T12:35:11ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Stichelton_cheese&diff=107750&oldid=prevChef: Text replace - "</div>
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|description=Stichelton is produced on the Welbeck Estate in Nottinghamshire in conjunction with Neal’s Yard Dairy<br />
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[[Image:Stichelton.jpg|300px|thumb|right|Stichelton cheese]] <br />
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Stichelton is produced on the Welbeck Estate in Nottinghamshire in conjunction with Neal’s Yard Dairy. This coarse-veined, blue, unpressed [[cheese]] is made from the unpasteurised [[milk]] of Friesian-Holstein cows,<br />
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Produced with a small amount of rennet and starter, the delicate curd is hand-ladled into a trolley, then salted the morning after the milk has set. The [[cheeses]] are then left to sit in hoops in a warm room for 5 days. The hoops are removed and the outsides of the [[cheeses]] are smoothed out by hand.<br />
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The buttery [[cheese]] is quite crumbly and has a lactic and malty aroma. It is lighter and less dense than Stilton and is salty and full-flavoured, with a bite in the blue.<br />
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Although it is produced in Nottinghamshire, it is not allowed to call itself [[Stilton cheese|Stilton]]. This is because [[Stilton cheese|Stilton]] has [[PDO]] status and must be made with pasteurised [[milk]]. As previously mentioned, Stichelton is produced with unpasteurised [[milk]].<br />
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[[Category:Ingredients]]<br />
[[Category:Dairy products]]<br />
[[Category:Cheeses]]<br />
[[Category:British cheeses]]<br />
[[Category:Nottinghamshire cheeses]]<br />
[[Category:Blue cheeses]]<br />
[[Category:Cows' milk cheeses]]<br />
[[Category:PDO-PGI-TSG ingredients]]<br />
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